Thai Chicken Soup with Rich Broth and Veggies
Enjoy a comforting, takeout-style Thai Chicken Soup made easily in your slow cooker. Loaded with tender chicken, coconut milk, red curry, lime, and vegetables for a bold, warming bowl.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
Ingredients
1.5 lbs boneless skinless chicken thighs
1 onion, chopped
3 garlic cloves, minced
1 tbsp fresh ginger, grated
2–3 tbsp Thai red curry paste
1 can (13.5 oz) full-fat coconut milk
4 cups chicken broth
1 tbsp fish sauce or soy sauce
1 tbsp brown sugar or honey
Zest and juice of 1 lime
2 bell peppers, sliced
1 cup mushrooms (optional)
Cooked rice or rice noodles, for serving
Chopped cilantro or green onions, for garnish
Instructions
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Add chicken, onion, garlic, ginger, curry paste, coconut milk, broth, fish sauce, sugar, and lime zest to slow cooker. Stir.
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Cover and cook on LOW 6–7 hours or HIGH 3–4 hours.
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Add bell peppers, mushrooms, and lime juice 30–45 mins before serving.
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Remove chicken, shred, and return to pot. Stir to combine.
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Serve over rice or noodles. Garnish with herbs.
Notes
Add chili for spice or spinach for extra greens. Use tofu and veggie broth for a vegetarian version.